Instant Pot Taco Lasagna

My kids love this Instant Pot Taco Lasagna because it’s the marriage of 2 of their favorite foods – tacos and lasagna! It has all the yummy flavor of a taco in lasagna layers.

I prefer to eat at home as a family since our family dinner conversations are the highlight of my day. But the hour right before dinner is also the busiest in our house! That’s why all of my dinner recipes are quick and easy.

Tacos are always a hit in my house so they’re on our weekly menu. Even for a family of taco lovers, eating it every week can get boring! So, I play with variations like these Chicken Taco Bowls, these Salsa Verde Chicken Tacos and the Instant Pot Taco Lasagna I’m sharing today.

Like many of my other dinners, I made this in my Instant Pot because I prefer to spend the time before dinner doing other things rather than standing at the stove.

How to Make Instant Pot Taco Lasagna

Before we get to step one, let me explain something about this dish. I cook for my family, so I don’t care what the dish looks like before serving it. As long as what lands on the plate is something my kids will eat, I’m satisfied.

Also, I don’t like extra work. So I try to keep the steps and dirty dishes to a minimum. That is why I DON’T use a springform pan for my Instant Pot Taco Lasagna. If you want yours to look pretty before you cut it up and serve it, use a 7″ springform pan.

Step 1 – Prepare the Taco Meat

You can saute the ground beef in the Instant Pot, but for this recipe I actually use a separate skillet. If you cook it in the pot, you have to remove it and clean the pot out before layering the other ingredients.

After you’ve cooked the meat, drain off the fat. Then you’ll add the taco seasoning, tomatoes and black beans and cook for a few more minutes.

Step 2 – Layer the Ingredients in the Instant Pot

Now it’s time to start layering our lasagna. First, spread refried beans on a tortilla and then carefully set it in the bottom of the Instant Pot (the bean side should be facing up).

Next, add about a cup of the taco meat mixture.

Then, top the meat with a layer of cheese.

Repeat the layers.

For the final layer, top the cheese with a flour tortilla then add a generous handful of cheese on top of that.

Step 3 – Cook for 5 Minutes

Now you just need to secure the Instant Pot lid and cook on manual pressure for 5 minutes. You can natural release, but the texture and consistency is better if you quick release.

To serve, top with a dollop of sour cream and some chopped cilantro.

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You can either cook your ground beef in the Instant Pot or a skillet - if cooking in the Instant Pot, you may want to clean it in between cooking the meat and and making the taco casserole. However, the IP gets hot so I prefer to cook the meat in a skillet and just do the taco casserole in the Instant Pot. (This is also great for prep-ahead days.)

To make the taco meat, add the ground beef to a large skillet over medium heat.

Stir and break up the ground beef while cooking for 3-5 minutes, until fully browned.

Drain off any excess fat and then add in the taco seasoning, tomatoes and black beans. Stir together and allow to cook for 3 additional minutes.

To avoid a "BURN" error, add 1 cup of water to the inner liner and then place the trivet that came with your pot in the bottom of the pan before layering the ingredients.

For the taco casserole, spread 3 Tablespoons or so of refried bean paste onto a tortilla and place it bean side-up in the Instant Pot.

Top with 1 cup of the ground beef mixture, then 1 cup of cheese. Repeat for 1-2 additional layers and then add a generous handful of cheese on top of a final tortilla.

Place the lid on your IP and seal. Cook for 5 minutes on Manual pressure - you can natural or quick release but natural release may dry out the cheese slightly.

Nutrition Facts

Instant Pot Taco Lasagna

Amount Per Serving

Calories 491Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 18g113%

Cholesterol 113mg38%

Sodium 691mg30%

Potassium 318mg9%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 2g2%

Protein 29g58%

Vitamin A 694IU14%

Vitamin C 1mg1%

Calcium 442mg44%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

More Instant Pot Recipes

If you liked this recipe, you might like my other Instant Pot Taco Varieties:

About Corinne Schmitt

Comments

Hi there,
We just tried doing this recipe this evening. We used the Instant Pot. I kept getting “burn” message which means there wasn’t enough liquid to gain pressure. When I removed the stacks, the bottom tortilla was completely fused to the bottom of the pot. It took quite a bit to get it removed. I have to agree with the others’ comments. There isn’t enough liquid to cause pressure. I left liquid for the tomatoes and my beef mixture was soggy. But I think the bottom tortilla was more of the issue.

Thanks for your feedback. I’m sorry for your experience with the recipe. I’ve written it exactly as I prepare it and it turns out fine for me. I wish I could pinpoint what the issue was in your case. My goal is to share easy dinner solutions and I, too, am disappointed this didn’t work for you.

Hi, I'm Corinne!

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